In a wine-soaked restaurant world, these ten establishments give hope that the food-and-ale revolution is coming

Amis

Amis

Philadelphia

Philly chef Marc Vetri's two-year-old trattoria highlights local draft options like the saffron-and-honey-infused Dogfish Head Midas Touch and Stoudt's clean, crisp, German-style Pils. Food-friendly bottles include Italy's Baladin Nora, an Egyptian-inspired brew made with the ancient grain kamut as well as ginger, orange, and myrrh. Italian restaurants seem to be the least willing to put decent birra options on their vino lists, and as such, Vetri's commitment to craft beer is especially encouraging.

District of Pi

District of Pi

Washington, D.C.

I don't think it's too much to say that pizza and beer might be the greatest food-beverage pairing imaginable. The folks behind St. Louis-based Pi Pizzeria must feel similarly, given how much thought they've put into the beer menu of their newest outpost, in the Penn Quarter neighborhood. Tap handles from Schlafly, Bell's, and Jolly Pumpkin pay homage to the pizzeria's Midwestern roots. A broad selection of cans and large-format bottles provide enough malts and hops to please every palate. You can drink crappy beer at just about any pizza joint, but it's not every day you find one where you can wash down your roasted-eggplant, cornmeal-crusted deep-dish with Stone Smoked Porter.